Pennsylvania dutch pie crust

1. This is an old Pennsylvania Dutch recipe. The crust comes out more like a 'Danish'. It mixes a bit more with the filling too. I don't particularly like short-crusts so this is a nice alternative. It's a little easier to roll out for me than standard crusts (but they take longer due to rising).

2. 1. Put yeast in a little lukewarm water to bloom.

3. 2. Work the butter into the flour, and sugar, and salt if using unsalted butter, until the butter is in rice-sized pieces. I use a large spoon (instead of a fork) so that flattened pieces form. I'm not sure how much this matters with this dough.

4. 3. Mix in to yeast - not too much mixing - just a bit.

5. 4. Mix in enough milk to make a dough - slowly and not too much mixing. The dough should still be only partially mixed - chunky and half dry seeming.

6. 5. Put in warm place to rise till about doubled in bulk.

7. 6. Roll out with lots of flour - this is a really tender dough. To move it roll or fold - or use a cloth or flexible cutting board. Alternatively just press half the dough into the pie pan. For the top flatten dough in the hands and place all over the top (near to each other - it'll work just fine as this dough expands a bit)

8. 7. Put dough in pan (no greasing necessary), and let it rise for about half and hour before filling (you don't have to do this either, it'll be a bit flatter, but that's just fine. You can also bake this for 30 minutes at 350F and fill with cold fillings too.